101 alternative flours | polenta cakes made using makki ka atta, with arrabbiata sauce | quick recipe of arrabbiata sauce

Polenta is my favourite. I think I have said it earlier too, probably many times. I like polenta as much as I like my makki ki roti. I know both are very different from each other but I always found a similarity, the sweet nuttiness of cornmeal that is so characteristic and the way both can be served in so many different ways.

The polenta I used to make earlier with corn grits was a regular for some time and then I started adding fresh corn to polenta, see the gruel type polenta with mushroom goodness and fresh corn polenta with cheese. Check out the baked polanta sticks too.

But then I decided to use regular makki ka atta (corn meal meant to make makki ki roti during Indian winters) to make polenta cakes. The result has been very encouraging, the polenta cakes set well and I can toast them really well on the cast iron skillet too. It doesn't take too much time in preparation and tastes really good. And the best thing is, that it is great even at room temperature. A win win situation really.

This time I served it doused with arrabbiata sauce and sage butter infused vegetables on the side, sprinkled generously with Parmesan.

ingredients...
(2 meal servings with loads of stir fry vegetables)

for polenta cakes 
corn meal (or polenta, I used makki ka atta) 150 gm
water 300 ml
grated cheddar 1 tbsp
salt to taste
oil or butter to grease the skillet and the metal rings to shape the polenta cakes

*arrabbiata sauce (I used home made) 1/4 cup (recipe in the end)

for stir fry vegetables
cauliflower florets 2 cups
cabbage chopped in big chunks 2 cups
sage leaves (fresh or dried) about a dozen
butter 1 tbsp
salt and pepper to taste

Parmesan cheese to sprinkle on top of the platter

procedure..

Mix the ingredients for polenta cakes in a deep saucepan (except butter) and whisk together. Now place the saucepan over stove and cook while whisking till the mixture becomes thick and soft dough like. Take the pan off the heat and grease the steel rings.

Now place the steel rings over silpat or a greased surface, spoon about 2 heaped tbsp of cooked mix into each ring and press down making a flat round cake (or tikki like shape). You can spread the whole cooked dough over a greased silpat and let it cool while it sets. Then cut into squares or triangles.

You can toast the polenta cakes while still hot as they set perfectly well and quickly. Or you can cool down completely to be sure, the cold polenta cakes can be refrigerated for later use too. Toast on a greased skillet to serve.

Since I make them fresh and toast them while still warm, it takes about 20 minutes to make two servings.

Smear the cakes with prepared hot arrabbiata sauce, grate Parmesan cheese over them and serve with meat or vegetables or whatever you like it with.

I made this sage infused stir fry for the side.

To make the stir fry parboil the cauliflowers and cabbage chunks separately in slated water. Drain and immediately dunk into a skillet with butter and sage leaves, toss on high heat for a couple of minutes, season and serve immediately.

recipe of arrabbiata sauce..

ingredients 
garlic cloves 10
fresh oregano leaves 2 tbsp or dried oregano 1 tsp
fresh thyme leaves 4-5 springs or dry thyme a generous pinch
fresh basil torn about 12 leaves
red chilly flakes 1 tbsp or as per taste
salt to taste
chopped tomatoes (preferably blanched and peeled) 3 cups
balsamic vinegar 2 tbsp
olive oil (extra virgin) 1 tbsp
Parmesan cheese grated 2 tbsp

procedure

Add olive oil, garlic and herbs in blender and make a coarse paste. Add the paste to a pan and place the pan over stove. Let the oil and herbs start sizzle, add the chilly flakes followed by the tomatoes, salt and balsamic vinegar. Stir and cook till it all gets saucy.

Add the grated Parmesan and let it get incorporated. Adjust seasoning and consistency as required and bottle. Keep refrigerated for about a a couple of months.

This sauce is a good condiment to keep in the fridge. You can toss a quick pasta or even boiled potatoes or cauliflower with this sauce to make a healthier meal. Never make this kind of sauces in small amounts, make enough for at least three to four meals for the family. I like the arrabbiata auce hot but you can always tone down the chilly heat a little bit.

With this polenta cakes the sauce doesn't taste so hot. Polenta tones down the heat as it is a bit bland in taste, with a nutty taste of it's own of course.
.

This is one of the most comforting meals one can have, that too very calorie efficient I must add. All the good fats, not an overload of proteins and all the carbs in the meal are complex and low glycemic index type.

Healthy meal.

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pineapple clear soup recipe with lemongrass and galangal : a anti inflammatory soup for winter

Pineapple soup is a bit uncommon recipe but it is quite a comfort in winter months. Even though this winter we are being cheated here in Delhi as there is no chill in the air even though December has already started, this soup feels really good to wrap my hands around and sip slowly. Warming, healing and refreshing all at the same time. Many people find pineapples itchy in the throat due to hypersensitive throat but cooked pineapple is good for even those, and the inclusion of galangal, lemon grass and pepper makes this pineapple soup really comforting even for the most hypersensitive throat. This Thai food inspired soup is an absolute comfort for me at least.

Pineapple is one of those fruits that have so much nutritive value that they can easily be called as super foods. Pineapples are not particularly rich in macro nutrients but the enzymes and micro nutrients found in pineapples are helpful in many ways. Rich in antioxidants and anti inflammatory enzymes, pineapple is an easy fix for post workout electrolyte balance as well as for taking care of the DOMS that happens the next day of an intense workout.

This mocktail made with pineapple juice and lemongrass infusion is a great thirst quencher as well as a good electrolyte drink. A smoothie with pineapple, aloe vera and celery sticks is a great detox smoothie that works like a charm after a day of festive indulgence. My recipe of pineapple kanji is something I feel really good to develop as t is a great probiotic, anti inflammatory and refreshing drink, all at once.

Pineapple salads are my favourite especially after grilling the pineapple pieces and tossing them up with other ingredients being used. Pineapple and paneer salad with herbs and nuts is repeated quite regularly on my dining table. Grilled pineapple and broccoli is another yummy salad that fits the super food definition aptly. Pineapple also goes into my fruity version of insalata caprese.

I have come across many recipes of pineapple rasam on the internet and have been meaning to try one of them really soon. But fresh herbs growing in the garden make me think of using them in the best possible way and I come up with my own concoctions. I have a lot of lemongrass and galangal growing in the garden, both being sturdy kept me company even though the oregano, marjoram, rosemary, lemon balm and thyme etc all died upon me due to my frequent travel in the last few months. Lemongrass keeps finding way to my infusions and teas and I often use galangal leaves for some of those infusions as well. Roots of galangal take time to set and one doesn't feel like uprooting them as often. While thinking about an anti inflammatory soup for winters I couldn't stop myself from using galangal and lemongrass once I decided upon pineapple as the base flavour.

ingredients
(for 2 large servings)

pineapple cut into bite sized chunks 1 cup ( I used frozen)
pineapple juice (fresh or packaged, no sugar added) 200 ml
lemongrass one bulb and all it's leaves (or a handful of dried lemongrass)
galangal root 2 cm piece crushed
tulsi (holy basil) leaves 5-6 springs
thai bird chilly or any hot chilly 1 small
coconut flakes (or grated coconut) 1 tbsp
salt and loads of freshly crushed pepper
water 2 cups

procedure 

Add the lemongrass (scissor cut), galangal and tulsi springs to water and simmer for 2-3 minutes. Take off heat and strain.

Now add the pineapple pieces, crushed pepper, salt and coconut flakes and simmer for 5 minutes. Add the pineapple juice, bring to a soft boil before finishing.

Adjust seasoning, add a little jaggery or lime juice if required as the flavours should slightly hot, sweet and sour. Coconut flakes add a nice bite and subtle flavour to this soup.

Serve hot garnished with sliced hot chilly, slices of lemongrass bulb and fresh tulsi leaves.

I use pineapple juice from cartons quite often for convenience and also because we do get some good quality juices with no added sugar. Adding some fruit juices to cooking is a fun way to bring more flavours in your food.

The quick soup is packed with goodness of tulsi, galangal, lemongrass and pineapple, all ingredients known for their superb anti inflammatory benefits and for enhancing metabolic rate. Aren't we blessed to find such healing food so easily around us?

Try this simple pineapple clear soup or add a little coconut milk to make it a little more tropical in flavours. You might like some more chilly heat may be. Play with the flavours as you wish, this pineapple soup wont disappoint you anyway.

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